Creole jambalaya 2/19/09

2 tablespoons of vegetable oil

1 green bell pepper, chopped

1 yellow onion, chopped

2 cups of chopped smoked or andouille sausage

1 cup of peeled and de-veigned shrimp

2 tablespoons of onion powder

2 tablespoons of granulated garlic

2 tablespoons of Tabasco sauce

1 tablespoons of Worcestershire sauce

4 cups of cooked rice

1 12-ounce can of diced tomatoes

 

Put olive oil into a medium to large stock pot.  Heat on medium
high.  Add onion, green pepper, sausage, garlic and onion powder. 
Cook until vegetables begin to soften and sausage begins to brown.  

Add tomatoes and shrimp cook until shrimp is almost finished. 
Add rice, stir well.  Then add Tabasco and Worcestershire;  stir
well.  Let cook on low heat for 5-7 minutes.  

Recipe serves
8.